Chicken Imperial a La Laura
Elevate your weeknight dinner game with Chicken Imperial a La Laura, a decadent dish that combines tender, golden-seared chicken breasts with a luxuriously creamy Parmesan sauce. Scented with garlic, dry white wine, and a sprinkle of paprika, this recipe pairs classic comfort with a touch of sophistication. The rich, velvety sauce is made from a roux-based blend of chicken broth, heavy cream, and melted Parmesan, perfectly coating every bite of oven-baked chicken. Finished with a pop of fresh parsley, this one-skillet masterpiece is ideal for minimal cleanup and makes an elegant pairing with roasted veggies, mashed potatoes, or crusty bread. Ready in under an hour, this restaurant-worthy dish is perfect for impressing family or guests with ease.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.75 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and melt the butter. Stir in the flour, whisking constantly to create a roux. Cook for 1–2 minutes until the roux turns light golden.
Gradually whisk in the chicken broth, heavy cream, and dry white wine. Keep whisking until the sauce is smooth and slightly thickened, about 5 minutes.
Stir in the Parmesan cheese and continue to mix until it melts completely into the sauce. Add chopped parsley and paprika, and adjust seasonings with additional salt and pepper if needed.
Return the chicken breasts to the skillet, spooning some of the sauce over them to ensure they're well-coated.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and garnish the chicken with extra parsley, if desired.
Serve the Chicken Imperial a La Laura hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a crusty baguette.
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 584 mg | 45% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2262 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
